It's all about ratios. You know it's working when you agree more often than you want to kill each other. And as long as you can laugh about everything later. Years Past June 6, 2013 June 6, 2012 June 6, 2011 June 6, 2010 June 6, 2009 June 6, 2008 June 6, 2007 June 6, 2006 June 6, 2005 Idea...

For years we've used a Champion Juicer. It was the first one we worked with, way back in the day at Clio. It was a workhorse and it did it's job well. Fast forward over a decade and it was time to upgrade. We did a little research and decided to invest in an Omega. It's a sleek little thing. M...

Browsing around on Amazon this morning and noticed this(?) juicer in my wish list, been meaning to upgrade from a centrifugal unit for a while, as I went to Amazon (Canada) I saw a large number of Omega Juicers, all looking very similar. Since I, and many others, have trusted your opinions over the years I was wondering which model you ended up with, and why. Thank you Aki & Alex for everything you do.
Can't wait for the new book to be released, and from what I've read recently, a third already in the works, congratulations.

For years we've used a Champion Juicer. It was the first one we worked with, way back in the day at Clio. It was a workhorse and it did it's job well. Fast forward over a decade and it was time to upgrade. We did a little research and decided to invest in an Omega. It's a sleek little thing. M...

Well put, I've had far too many guests over the years say something along the lines of "I'd like my steak Medium Rare .... you know... just a little pink left in the middle". However they like their meat cooked is fine by me, as long as we are all on the same page.

I've been thinking about steak lately. Maybe because the weather is cooling and grilling is much more appealing to me in the fall. I remember when I first began to cook professionally, I always thought of myself as a meat cook. I loved the grill, adding the charcoal, playing with the different h...

I ended up with the same issues somewhat as the previous commenters, personally I tried chilling the dough prior to baking but I still found I had to spread out the oatmeal from a large lump in the middle of the cookie, also just about ended up with one large cookie but easily solved that with a pizza wheel after a couple of minutes of cooling. My biggest issue was the temperature you instructed to preheat the oven to, with the second half of the cookies I raised the temp to 375F instead of 325F and most of the issues resolved themselves, this also made the timing in your instructions reasonable, first batch 25+minutes, still had to spread out the oatmeal a bit with a baby offset spatula but not as dramatically. End result delicious regardless, thanks for another keeper.

Oatmeal lace cookies are some of the easiest and most delicious cookies you can make at home. The whole grain makes you feel virtuous. The toffee-like crunch of butter and sugar is addictive. They are delicate, like lace, and full of flavor. We made them because it's "L" week for show and tell a...

I compile ideas. Bits and pieces come together and become thoughts, dishes and processes. Then they are stacked in lists. The more ideas the greater the list. The problem is I generate ideas faster than I can execute them. So then there is a backlog of ideas, waiting in line. And once the line g...

Even though I usually get lost in amongst all the thoughts going on in your published notebooks a couple you have pointed us towards with this post seem to be out of date or some such thing the passwords don't work for me anyways. Please advise...

I compile ideas. Bits and pieces come together and become thoughts, dishes and processes. Then they are stacked in lists. The more ideas the greater the list. The problem is I generate ideas faster than I can execute them. So then there is a backlog of ideas, waiting in line. And once the line g...

Why do I love the kitchen? Could be because it's all I know... I literally have done nothing else in my working life for over thirty years now. It has been a love and hate relationship for many of those years but I would say that about a decade ago I came to the realization that hate it or love it there was nothing else that I actually did want to do (professionally), about five years ago I discovered your blog and a host of others out there and as luck would have it the position I have been holding for the past five years or so allows me to pursue the modern esthetic, on my days off anyways. Made it to the ICC in '10, and hope to again this year. The inspiration that the two of you and others provide keeps me happy in the kitchen, even when I'm making spaghetti and red sauce, or old school stroganoff, for a thousand.

This is an iconic cookbook, the stuff of legends and dreams. Marco Pierre White was that chef that almost every young, ambitious (mostly male) line cook that I came up through the ranks with wanted to be. Alex has an old tattered copy of White Heat that he used to keep in his bag for inspira...

Well, here we are again, feel like a lurker, only submitting comments when you're giving away a book, but since I'm always a sucker for more reading material, especially when it's food related I might as well give it a shot.

Madeleine Kamman is one of those food writers that is very well known in certain circles and yet, puzzlingly, has never really dominated the food scene. She writes books that are educational, informative, opinionated and readable, all very important things. Back when I was in culinary school...

Artisan Cheese Making At Home by Mary Carlin is the first book that I've come across that has a companion website that is referred to throughout the book and used as a real tool to complement the hard copy. In fact there is a page with a list of forms and charts that you can download and print...

Even with all of the new cookbooks that I have amassed over the last couple of years I find that the one that I still like to have nearby the kitchen is Larousse Gastronomic, even if I don't open it, just having it around is like having a mentor "at your side" in the kitchen. With all of the new toys and techniques becoming mainstream, Modernist Cuisine, Under Pressure, and of course Ideas in Food are great books, indispensable reference tomes, but something about Larousse in or around the kitchen is comforting. Between gifted, and "ungifted" copies I am currently in possesion of my sixth copy.

This is a great fall season for cookbooks. There are so many good books that have already been released, with more coming that we're going to try and feature a new book once week for a while. As avid readers and cookbook writers we just can't get enough of them, even when it puts a strain on ou...

Sorry, no information for you, but I do have a question. How do manage to get an ingredient like this from another country and all the way across the continent? Unless of course your vacationing in Vancouver...
Anyways, congratulations on the book's success. Amazon.ca has it listed at #1 in Cooking/Professional, and at #545 overall.

I was wondering if Chef K and you would have a hand in this dinner. When I read that Ideas in Food would be putting on a dinner in Miami I thought of chadzilla and your Sol dinners, lucky man to be able to work with them, even for a weekend. You are certainly right in that Iif is a benchmark of sorts for the online chef movement, it is Ruhlman's site that turned me onto you and Iif, not to mention all the rest of top notch sites and blogs that keep me inspired and creating. Hope all is going well for you down there, and hope to see you at ICC 2011.

We've been long-time fans of the blog and website... we've enthusiastically mulled through the pages of the book... and this weekend, we were able to live the experience. I do not know many culinarians who are not aware of the Ideas in Food blog. It has been ground zero for the exchange of mode...

I am certainly spreading the word to anyone I know that has any interest in "modern" cuisine. Likewise, I was so eager to get my copy, it had been sitting in my wishlist since June, my shopping basket since last night, and placed the order this morning. Then I get your post in my RSS Reader, and of course I had not even thought of the fact of purchasing it digitally, so now I don't even have to wait for the "dead tree" version to be delivered, I already scanned through the book on my iPad. Can't wait to try the Yuzu meringue when I get home from work (two weeks from now).
Thank you to both of you, for keeping me thinking, and inspired.

I think, as I quickly scanned all the other comments here that I may be unique (just like everyone else). I don't think I'll be subscribing to any more feeds, especially yours, I already just use your blog as my homepage. Excellent content to start with and all the links to recipe sites and other chef's blogs is just great!!
Keep up the good work.
Thank you

In customary knuckle-headed fashion, I would sometimes glance at that little "Subscribe" box below my "About" box and wonder what is that thing. Seems to be a fairly common fixture on blogs. Hm. I think it's been up there for years. Little did I know that I actually had to activate it! So it...